Indian Fish Curry with Coconut Milk
User Reviews
4.2
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 people
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Calories
85 kcal
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Course
Main Course
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Cuisine
Indian
Indian Fish Curry with Coconut Milk
Description
Indian Fish Curry with Coconut Milk features cubed monkfish fillets simmered in a spiced sauce made from full-fat coconut milk and canned chopped tomatoes. The base is prepared by frying onions, garlic, and ginger until soft, then adding garam masala, turmeric, cumin, coriander, chili powder, salt and pepper to develop a fragrant blend. Adding the fish cubes along with tomatoes and coconut milk, the curry is cooked covered until the sauce reduces to a thick, creamy consistency and the fish is fully cooked.
The curry offers a balance between the richness of the coconut milk and acidity from the tomatoes, enhanced by warm spices. The texture is creamy and slightly thickened, enveloping tender fish pieces. The cooking process melds the flavors while keeping the fish moist.
Serve the curry garnished with fresh coriander or parsley to add a hint of freshness. This dish pairs well with rice or flatbreads, making a hearty, aromatic meal with layers of flavor. The use of canned tomatoes simplifies preparation while producing a consistent flavor base.
Use full-fat coconut milk to achieve the desired creamy richness, avoiding light versions that lack flavor and texture. If fresh tomatoes are used, add them after spices and cook down before adding coconut milk to maintain sauce quality. Use boneless fish and cut into cubes for even cooking. Adjust seasoning to taste once cooked.
Ingredients
- 3 monkfish fillet
- 1 onion
- 3 garlic cloves
- 1 tablespoon ginger chopped
- 1 tin coconut milk 400 g, 13 oz, full-fat
- 1 tin tomato 400 g, 13 oz, chopped
- 2 tablespoon vegetable oil
- 1 tablespoon garam masala
- 1 teaspoon Turmeric
- 1 teaspoon cumin ground
- 1 teaspoon ground coriander
- ½ teaspoon chilli powder
- Coriander or parsley; fresh; to garnish
- ½ teaspoon salt
- ¼ teaspoon black pepper ground
Instructions
- Heat up the oil on a low to medium heat.
- Peel and chop the onion, and fry gently until translucent.
- Add the peeled and chopped garlic and ginger, and continue to fry for a further 30 seconds.
- Add the spices, salt and pepper, and give it a good stir.
- Remove the fish skin, if there is any, and chop it in cubes, making sure there are no bones in.
- Add the fish, chopped tomatoes and coconut milk, place the lid on, and cook on a medium heat until the sauce is reduced to a thicker, creamy sauce and the fish is cooked through.
- Check to see if it needs any extra seasoning, then garnish with fresh parsley or coriander.
Notes
- Use canned chopped tomatoes for consistent flavor and ease, but fresh tomatoes may be used when in season by cooking them down after adding spices.
- Always choose full-fat coconut milk, including the cream, to obtain a rich, creamy sauce; avoid lighter versions as they result in a bland curry.
- Remove fish skin and bones before cutting fillets into cubes for even cooking.
- Garnish with fresh coriander or parsley for bright flavor contrast.
- Check seasoning after cooking and adjust salt or spices as preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 85 kcal
% Daily Value*
| Calories | 85kcal | 4% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 1mg | 0% |
| Sodium | 298mg | 12% |
| Potassium | 71mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 74IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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